Authentic Caponata Recipe: Sicilian Eggplant & Tomato Stew

INGREDIENTS

1 medium eggplant (about 1 pound), cut into 1/4-inch slices 1‑1/4 teaspoons salt, divided 1/3 cup olive oil, divided 1 small green bell pepper, cored, membrane removed and sliced 1 medium onion, coarsely chopped 2 cloves garlic, minced 3 medium tomatoes (about 1 pound), seeded and coarsely chopped 1/3 cup each raisins and halved pitted green olives 1/4 cup balsamic or red wine vinegar 2 tablespoons capers (optional) 1/4 teaspoon each ground cinnamon and black pepper 10 ounces fresh spinach fettuccine, cooked, drained and kept warm Fresh basil leaves for garnish

PREPARATION:

1. Place oven rack at lowest position. Preheat oven to 450°F. Place eggplant slices in large colander over bowl; sprinkle with 1 teaspoon salt. Drain 1 hour.
2. Place eggplant slices in a single layer on baking sheet or jelly-roll pan; brush both sides lightly with some of oil. Bake 10 minutes or until lightly browned on bottoms. Turn slices over; bake about 5 minutes more or until tops are lightly browned and slices are softened; set aside.
3. Heat remaining oil in large skillet over medium-high heat. Add bell pepper to skillet; cook and stir 5 minutes or until pepper turns bright green. Remove pepper; set aside.
4. Add onion and garlic to same skillet; cook and stir 5 minutes or until onion is soft. Add tomatoes, raisins, olives, vinegar, capers, cinnamon, black pepper and remaining 1/4 teaspoon salt. Cook until most of the liquid has evaporated.
5. Cut roasted eggplant slices into quarters; add to tomato mixture. Add bell pepper; cook until heated through. Serve over fettuccine. Garnish, if desired.

Note Caponata is a Sicilian eggplant dish that can be served cold as an appetizer or on lettuce as a salad. Here it is made into a vegetarian sauce for pasta. This recipe appears in: Italian